Effect of Milk Type on the Microbiological, Physicochemical and Sensory Characteristics of Probiotic Fermented Milk

The production of fermented milk using cow milk, goat milk and a mixture of them (1:1) was evaluated. The traditional yogurt starter culture was used&#8212;<i>Streptococcus thermophilus</i> and <i>Lactobacillus delbrueckii</i> ssp. <i>bulgaricus</i>, along wit...

Full description

Bibliographic Details
Main Authors: Dimitra Dimitrellou, Chrysoula Salamoura, Artemis Kontogianni, Despoina Katsipi, Panagiotis Kandylis, George Zakynthinos, Theodoros Varzakas
Format: Article
Language:English
Published: MDPI AG 2019-08-01
Series:Microorganisms
Subjects:
Online Access:https://www.mdpi.com/2076-2607/7/9/274